ALIMENTI “FUNZIONALI” DEL PASSATO: IMPORTANZA … · 2017. 2. 7. · ALIMENTI “FUNZIONALI” DEL PASSATO: IMPORTANZA DELL’EVIDENZA SCIENTIFICA NELL’UOMO. Consumer Awareness
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_ Mauro Serafini Ph.D. _ CRA Ricerca Alimenti e Nutrizione,
Roma
ALIMENTI “FUNZIONALI” DEL PASSATO: IMPORTANZA
DELL’EVIDENZA SCIENTIFICA NELL’UOMO
Consumer Awareness
Normal vessel
Sclerotic vessel
Lack of Adaptive response Differential gene expression Dysfunction of endothelial cell homeostasis Oxidative and inflammatory stress Fat accumulation
Stressors: Free Radicals, Cytokines, Fat, Sugars, Physical inactivity
Oxid/Inflam stress
“Functional balance”
OXIDATIVE/INFLAMMATORY STRESS
SUBJECTS
ü Fifteen Healthy Overweight
ü BMI 25-30 Kg/m2
ü Age 30-55 years
ü Non-smokers
ü No drug or vitamin supplements
STUDY DESIGN
HFM p
Group A (n = 8)
Blood sampling (0, 0.5, 1, 2, 4, 6 and 8 h) Urine sampling (0-8, 8-12 and 12-24 h)
10 Days wash-out
Phases 2
HFM 2.4.5
Group B (n = 8)
2 Days wash-out
ü Cheese (90g) ü Bread (90g)
ü Potatoes (212g) ü Sunflower oil (32g) ü Whole eggs (108g)
Total Energy: 1351 kcal Fat : ~ 55 % E° Protein : ~ 29 % E Carbohydrates : ~ 15 % E°
STRESSOR MEAL
FJ 63% Juice blend: Pineapple Blackcurrant Plum Extracts: Pineapple flavour Plum flavour
Compound mg/L Anthocyanins 32.0 Hydroxycinnamates 0.5 Flavan-3-ols 2.5 Flavonols 20.0 Total Flavonols 795
*** ***
-10
0
10
20
30
0 1 2 3 4 5
Δ g
luco
se (m
g/dl
)
time (hours)
HFM-P
HFM-FJ
***
** ***
***
*** **
-10
10
30
50
70
0 1 2 3 4 5
Δ in
sulin
(mU
/l)
time (hours)
HFM-P
HFM-FJ
*** *** ***
** * ** *
-50
0
50
100
150
200
0 1 2 3 4 5 6 7 8 9
Δ T
G (m
g/dl
)
time (hours)
HFM-P
HFM-FJ
**
-10
-5
0
5
10
0 1 2 3 4 5 6 7 8 9
Δ T
C (m
g/dl
)
time (hours)
HFM-P
HFM-FJ
*** ** *** ***
***
**
†† † ††† † †††
-10
0
10
20
30
0 1 2 3 4 5 6 7 8 9
Δ T
NF-α
(pg/
ml)
time (hours)
HFM-P
HFM-FJ
** *** ***
***
† ††
*** *** ***
†† -0,5
0,0
0,5
1,0
0 1 2 3 4 5 6 7 8 9
Δ IL
6 (p
g/m
l)
time (hours)
HFM-P
HFM-FJ
†† †
* ** ** ** *
-2,0 -1,0 0,0 1,0 2,0 3,0 4,0 5,0
0 1 2 3 4 5 6 7 8 9
Δ IL
17 (p
g/m
l)
time (hours)
HFM-P
HFM-FJ
Common C6-C3-C6 Flavonoid Structures
O
OO
OO
OO
OO
O
OH
O
O
OOH
Anthocyanin(berries, grapes, plums etc)
Flavanone(citrus fruit)
Flavan-3-ol (aka catechins)(F & V, red wine, chocolate, green tea)
Flavonol(F & V, red wine, tea)
Flavone(celery, parsley)
Isoflavone(soya)
A C
B12
34105
67
91'
2'3'
4'5'
6'
8
O+
OH
Adapted from Spencer 2003. J. Nutr. 133: 3255S-3261S,
Dietary flavonoid
Stomach Oligomeric flavonoids
Monomeric units
Jejunum
Ileum
Colon
A-ring glucuronides O-methylated glucuronides O-methylated
aglycone
Flavonoid Phenolic acids
Gut microflora
Portal vein Liver
Further metabolism
O-methylated
Sulphates Glucuronides
Tissues
Kidney
Blood
Urine
Secretory structures (sweat, milk, saliva, tears)
Polyphenols in our diet are not always the most active in the body
Biological activity depends on
concentration (≅nanoMol/L) and structure of metabolites
You eat berries?
You fancy a coffee?
15.5
7.6 10.3 2.5 9.3
5.6
2.2
1.3 3.1 1.6 2.9 5.8
91.5
Serafini et al. Nutr & Cancer 2007
O!OH!
O!HO!A! C!
B!
OH!OH!
OH!
Redox ingredients
18.200 µmol Trap (100 g)
3.930 µmol Trap (200 g)
1.150 µmol Trap (250 g)
+ 20%
+ 12%
NEAC in Vitro In vivo increase
690 µmol Trap (80 g)
No changes
183.2
19.6
4.6
8.6
Ingested
+ 50%
1.1 %
0.2 %
0.5%
% of absorption in vivo
Cumaric acid 7300 µg/250 g
Caffeic acid 31700 µg/250 g
Quercetin 12700 µg/250 g
Vitamin C 26.7 mg/250 g
49 %
In Vitro values
From: Serafini et al. BJN 2003
SUBJECTS
ü Twelve healthy volunteers
(25-35 y, 7 W 5 M)
ü Non smokers, normolipidemic
ü No drug or vitamin supplements
STUDY DESIGN
CK (100 g)
Group A (n = 4)
CKM (200 g)
Group B (n = 4)
CK + M (100 g + 200 mL)
Group C (n = 4)
Blood sampling (0, 1, 2 and 4 h.)
7 Days wash-out
Phases 2 and 3
EFFECTIVENESS OF PLANT-‐DERIVED FOOD AND BEVERAGES ON PLASMA NON ENZIMATIC ANTIOXIDANT SYSTEM: STUDIES SELECTION & RESULTS
Lettieri-Barbato et al. BJN 2013
TREATMENT Health status (No. of participants)
No. of interventions Results
Effect Size SMD
[95% CI]
Test for Overall Effect
P Value
Beverages (tea, fruit juices and red wine)
Healthy (n = 852) 23 ↔ 0.177 [-0.154 to 0.508] .296
Risk factors (n = 358) 12 ↑ 0.765 [0.310 to 1.220] .001
Food (dark chocolate, fruit,
vegetables and dietary pattern based on plant derived food)
Healthy (n = 650) 30 ↑ 0.502 [0.235 to 0.769] <.001
Risk factors (n = 168) 7 ↑↑ 1.253 [0.685 to 1.820] <.001
Overall
Healthy (n = 1450) 53 ↑ 0.367 [0.162 to 0.572] <.001
Risk factors (n = 526) 19 ↑↑↑ 0.937 [0.592 to 1.281] <.001
EFFECTIVENESS OF PLANT-DERIVED FOOD AND BEVERAGES ON PLASMA NON ENZIMATIC ANTIOXIDANT SYSTEM: RESULTS
Lettieri-Barbato et al. BJN 2013
EC
METAB
RESV THEAF
ISOF
UROL
CYAN QUERC CAT
FLA
GEN
PHE EGCG CAFF
RIS
K
Hea
lth
NEAC
ORAC
FRAP
Ex-Functional Food and Metabolic Stress Program Ex-INRAN, Rome. F. Nobili, I. Garaguso, F. Ioannone, A. Raguzzini, G. Catasta, E. Toti
Acknowledgments:
Funding: Coca-Cola; Ministry of Agriculture; BPW; Eridania; AIRC, EU
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